Adapting high hydrostatic pressure (HPP) for food processing operations
Koutchma, Tatiana.
Adapting high hydrostatic pressure (HPP) for food processing operations [recurso electrónico] / Tatiana Koutchma. - Burlington : Elsevier Science, 2014. - 1 online resource (130 pages)
Includes bibliographical references.
Chapter 1. Introduction -- Chapter 2. Fundamentals of HPP Technology -- Chapter 3. In-Container HPP Principle -- Chapter 4. HPP Cycles -- Chapter 5. HPP Microbial Effects in Foods -- Chapter 6. Emerged HPP Commercial Applications -- Chapter 7. Emerging Applications -- Chapter 8. HPP Commercial and Pilot Equipment -- Chapter 9. Regulatory Status Update -- Chapter 10. Conclusions.
Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations presents commercial benefits of HPP technology for specific processing operations in the food industry, including raw and ready-to-eat (RTE) meat processing, dairy and seafood products, drinks and beverages, and other emerging processes. The book presents high hydrostatic pressure processing (HPP) for treatment of different groups of raw and finished products, focusing on specific pressure-induced effects that will lead to different biological impacts, and the information necessary for specifying HPP proc.
9780124200999 0124200990
Processed foods.
Food industry and trade--Mathematical models.
Food industry and trade--Mathematical models.
Food industry and trade.
Food industry.
BUSINESS & ECONOMICS--Industrial Management.
BUSINESS & ECONOMICS--Management.
BUSINESS & ECONOMICS--Management Science.
BUSINESS & ECONOMICS--Organizational Behavior.
Food industry and trade--Mathematical models.
Processed foods.
Electronic books.
TP370.9.M78
658
Adapting high hydrostatic pressure (HPP) for food processing operations [recurso electrónico] / Tatiana Koutchma. - Burlington : Elsevier Science, 2014. - 1 online resource (130 pages)
Includes bibliographical references.
Chapter 1. Introduction -- Chapter 2. Fundamentals of HPP Technology -- Chapter 3. In-Container HPP Principle -- Chapter 4. HPP Cycles -- Chapter 5. HPP Microbial Effects in Foods -- Chapter 6. Emerged HPP Commercial Applications -- Chapter 7. Emerging Applications -- Chapter 8. HPP Commercial and Pilot Equipment -- Chapter 9. Regulatory Status Update -- Chapter 10. Conclusions.
Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations presents commercial benefits of HPP technology for specific processing operations in the food industry, including raw and ready-to-eat (RTE) meat processing, dairy and seafood products, drinks and beverages, and other emerging processes. The book presents high hydrostatic pressure processing (HPP) for treatment of different groups of raw and finished products, focusing on specific pressure-induced effects that will lead to different biological impacts, and the information necessary for specifying HPP proc.
9780124200999 0124200990
Processed foods.
Food industry and trade--Mathematical models.
Food industry and trade--Mathematical models.
Food industry and trade.
Food industry.
BUSINESS & ECONOMICS--Industrial Management.
BUSINESS & ECONOMICS--Management.
BUSINESS & ECONOMICS--Management Science.
BUSINESS & ECONOMICS--Organizational Behavior.
Food industry and trade--Mathematical models.
Processed foods.
Electronic books.
TP370.9.M78
658
